Directions:

Prep time: 30 minutes

Cook time: 25 minutes

Preheat the oven to 375°F.

Working one piece at a time, fit prosciutto pieces into the cups of a 24-cup mini muffin tin, pressing it into the bottom and edges and as high up the sides as possible to create a cup. Bake until firm and crispy, about 20 minutes.

Carefully transfer prosciutto cups to a paper towel-lined plate or platter and set aside to cool.

Transfer prosciutto cups to a serving platter and fill each with a piece of mozzarella. Top with fruit and tomatoes, then drizzle with vinegar and oil. Sprinkle with basil, salt, and pepper and serve. Makes 24.